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Ingredients
- 20 g di olio extravergine di oliva
- 1 spicchio di aglio
- 200 g di peperoni gialli e rossi, puliti e listarelle
- 200 g di passata di pomodoro
- 1025 g di acqua
- 10 foglie di basilico fresco, lavate
- 5 g di dado per brodo vegetale
- 240 g di riso jasmine
- 5 g di sale
- 30 g di olive nere denocciolate, a rondelle
- 15 g di olive taggiasche denocciolate
- 100 g di Feta a tocchetti
- mandorle a lamelle, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1595.3 kJ / 381.3 kcal
- Protein
- 10.7 g
- Carbohydrates
- 55.4 g
- Fat
- 14.4 g
- Saturated Fat
- 0.7 g
- Fibre
- 2 g
- Sodium
- 697.6 mg
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